Korean Cucumber Kimchi

Cucumber kimchi, or oi kimchi, is the one I make every summer when my allotment gives me more cucumbers than I can eat. It is the easiest ferment on this site: no cabbage to quarter, no weeks of waiting, and it is ready in two days.

It is lighter and crunchier than the cabbage kind, and it is meant to be. The cucumbers are salted first to draw the water out, then coated in a paste of gochugaru, garlic, ginger and grated apple. That gives you the bright, garlicky chilli kick without the long ferment.

For a Polish way to use up the same glut, I have ogórki kiszone, and my fermentation brine calculator will work out the salt for either of them.

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Fermenting Cucumber Kimchi in a Vacuum Bag

I ferment this in vacuum bags, which is not how anybody else does cucumber kimchi and is worth explaining. A sealed bag holds the vegetables under their own brine with no air pocket at the top, so nothing sits exposed at the surface, and flat bags stack in a fridge in a way that jars never will.

The thing nobody warns you about is the gas. Fermentation produces carbon dioxide, and a sealed bag has nowhere to put it, so after a day at room temperature the bag will be tight and domed. That is the ferment working. Open it, let the gas out, and reseal it if you are carrying on. A bag left to strain will eventually split, usually in the fridge and usually over something else.

None of this is a substitute for salting properly. The bag controls the air; the salt controls the water, and it is the water that decides whether the cucumber is still crisp on day three. If you would rather use a jar, this recipe works perfectly well in one, just leave the lid loose enough for the gas to escape.

The sealer I use is an inexpensive countertop one, and the bags matter more than the machine does. If you want a starting point, these are the high-quality vacuum packing devices and bags.

The Art of Fermentation: My Cucumber Kimchi Story

In the world of culinary arts, fermentation holds a special place in my heart. There’s something magical about watching simple ingredients transform, gaining depth and complexity over time. While I’ve never set foot in Korea, its rich tradition of fermentation, especially kimchi, has always fascinated me.

Every summer, my allotment blesses me with an abundance of fresh cucumbers. Crisp, green, and full of flavour, they’re a testament to the love and care I pour into the soil. And what better way to celebrate this bounty than by getting stuck into the art of making cucumber kimchi? For a Polish way to preserve a summer cucumber harvest, try my Ogórki Kiszone (fermented dill pickles).

While most people are familiar with the classic Napa cabbage kimchi, the cucumber version, known as “Oi Kimchi” (오이 김치), offers a refreshing twist. It’s a lovely dance of flavours - the crunch of fresh cucumbers, the warmth of spices, and the tang of fermentation.

Creating this kimchi in my kitchen is more than just a culinary exercise; it’s a bridge to a culture I admire, using produce from my very own patch of earth. I invite you to join me on this fermentation journey, where tradition meets homegrown passion. Let’s savour the art, one bite at a time!

So, as you savour each bite, know that you’re not just indulging your taste buds, but also nourishing your body in the most delicious way possible!

How to Make Cucumber Kimchi, Step by Step

1. Trim and cut the cucumbers. Take a centimetre off each end and throw it away rather than trimming it neatly: the bitter compounds a cucumber makes to put pests off sit at the stem end and just under the skin, and one bitter cucumber will carry through a whole jar. Halve them lengthways and cut into pieces about 5 cm long. Cut on an angle if you want the traditional look, though it makes no difference to how it tastes.
2. Salt them with the carrot and chives, and give it 25 minutes. The salt draws water out of the cucumber cells, and that water is the whole problem with this dish: what stays in the cucumber is what turns a crisp kimchi into a soft one two days later. Toss everything so the salt is evenly spread rather than sitting in patches, and leave it in the bowl. You will see a surprising pool of liquid by the end.
3. Make the paste while it sits. Gochugaru, garlic, ginger, grated apple, honey, saeujeot and fish sauce, mixed in a separate bowl into a thick red paste. Do this now rather than after, so the cucumbers are not standing about losing texture while you grate an apple. Two tablespoons of gochugaru rather than three gives a mild version and changes nothing else.
4. Squeeze the cucumbers, then coat them. Press the water out with your hands, firmly, and pour it away. Then fold the paste through until every piece is coated red. Gloves are worth it here unless you want gochugaru under your nails for the rest of the day, and it is worth tasting a piece at this stage, because it is already good and it tells you whether you want it hotter.
5. Pack it and ferment for two days at room temperature. If you are using a vacuum bag, expect it to swell: fermentation makes carbon dioxide and a sealed bag has nowhere to put it, so a taut bag after a day means it is working rather than that something has gone wrong. Open it, let the gas out and reseal if it is straining. You want a faintly sour smell rather than a strong one. Then it goes in the fridge, and the clock is short: eat it within a few days, because cucumber does not hold up like cabbage does and it softens from here.

Recipe Card for Korean Cucumber Kimchi

What to Serve With Cucumber Kimchi

• With Korean BBQ: Cucumber kimchi pairs perfectly with Korean BBQ, grilled meats, or any spicy dishes. Its refreshing crunch and tangy flavour balance out the richness of the meats, making it an ideal side dish. Serve it alongside your favourite Korean dishes like bulgogi, galbi, or spicy pork for a complete and satisfying meal.
• As a Refreshing Snack: Cucumber kimchi also makes a fantastic light snack on its own, especially during hot summer months. The cool, crisp cucumbers combined with the spicy, tangy flavours make it a refreshing treat that’s both healthy and satisfying. Enjoy it straight from the fridge for a quick, gut-friendly snack.

Tips and Variations

• Adjusting Spice Level: If you prefer a milder or spicier kimchi, you can easily adjust the spice level by varying the amount of gochugaru (Korean chili flakes) used. For a milder version, reduce the amount to 2 tablespoons, or for a spicier kick, add an extra tablespoon or more to suit your taste.
• Adding Other Vegetables: Don’t hesitate to get creative by adding other vegetables to your cucumber kimchi. Carrots, radishes, or even fruits like pears can add different textures and flavours. These additions not only enhance the taste but also bring a unique twist to the traditional recipe.
• Storage: Into the fridge once the two days at room temperature are up, and eat it within about four days. It will still be safe for longer, but this is a texture deadline rather than a safety one: cucumber softens as it goes, and by the end of a week you have a spicy, tangy, floppy thing rather than a crisp one. Cabbage kimchi improves for months. This does not.

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FAQ for Korean Cucumber Kimchi

How do I keep cucumber kimchi crisp?

Salt the cucumbers properly first and let them release their water, then drain them well. That step firms them up and is the difference between crisp kimchi and a soft, watery one.

Want to scale this up or down? My fermentation brine calculator works out the exact salt for any batch size.

How long does cucumber kimchi last?

Eat it within a few days. Unlike cabbage kimchi it does not keep well - the longer it sits, the softer and mushier the cucumber gets. It is best enjoyed fresh.

Can I eat it straight away?

Yes - it is good fresh, and even better after a day or two as the flavours develop. Just do not leave it too long or the texture suffers.

Why is my cucumber kimchi watery or soft?

Usually the cucumbers were not salted and drained enough before mixing, or it has been kept too long. Salt properly, drain well, and eat it within a few days.

What do I serve it with?

As a fresh, crunchy side (banchan) with rice and Korean mains, or alongside grilled meats - it is cooling and refreshing.

A Few Words from the Chef

As someone who ferments a lot - my pickles, my kvass - here is my honest tip for cucumber kimchi: salt the cucumbers properly first, because that is what keeps them crisp, and eat it within a few days. Unlike cabbage kimchi, cucumber does not keep - the longer you leave it, the more it turns to mush. Make it, enjoy it fresh, and it is wonderful.